Desert cistanche nutrition and health care vinegar

A technology of health-care vinegar and cistanche, applied in the preparation of vinegar, plant raw materials, digestive system, etc., can solve the problems of insignificant nutrition and health care effects and insufficient utilization, and achieve unique nutrition and health care effects, simple operation, and pure taste Effect

Inactive Publication Date: 2013-07-03
谢宁
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In terms of technology, the traditional vinegar brewing process is mature, but the health vinegar with various fruits and traditional Chinese medicine ingredients does not make full use of the traditional brewing method. The active ingredients are prepared separately and mixed with vinegar. The final nutritional and health effects are not significant and need to be scientifically verified.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] A kind of cistanche nutritional health vinegar, its composition is: cistanche, wolfberry, wild jujube, buckwheat, bran, first wash cistanche, wolfberry, wild jujube respectively, put 1 kilogram of cistanche into extraction tank, add 70 kilograms of clear water , be heated to 70 DEG C, continue 20 minutes, concentrate after natural cooling, filter to obtain 40 kilograms of Cistanche deserticola extract. Put 1 kg of wolfberry into the extraction tank, add 50 kg of clear water, heat to 60°C for 20 minutes, filter and concentrate after natural cooling to obtain 40 kg of wolfberry extract. Put 1 kilogram of wild jujube into an extraction tank, add 50 kilograms of clear water, heat to 60 ° C, continue for 20 minutes, filter and concentrate after natural cooling to obtain 40 kilograms of wild jujube extract.

[0012] Wash 50 kg of buckwheat and crush it into small granules ranging in size from 0.05 to 0.2 cm, keep both buckwheat particles and flour, then mix with 50 kg of rice...

Embodiment 2

[0014] A kind of cistanche nutritional health vinegar, its composition is: cistanche, wolfberry, wild jujube, buckwheat, bran, first wash cistanche, wolfberry, wild jujube respectively, put 1 kilogram of cistanche into extraction tank, add 80 kilograms of clear water , be heated to 80 ℃, continue 30 minutes, concentrate after natural cooling, filter to obtain 50 kilograms of Cistanche deserticola extract. Put 1 kg of wolfberry into the extraction tank, add 60 kg of clear water, heat to 70°C for 30 minutes, filter and concentrate after natural cooling to obtain 50 kg of wolfberry extract. Put 1 kilogram of wild jujube into an extraction tank, add 60 kilograms of clear water, heat to 70° C. for 30 minutes, filter and concentrate after natural cooling to obtain 50 kilograms of wild jujube extract.

[0015] Wash 60 kg of buckwheat and crush it into small granules ranging in size from 0.05 to 0.2 cm, keep both buckwheat particles and flour, then mix with 40 kg of rice bran and 15 k...

Embodiment 3

[0017] A kind of cistanche nutritional health vinegar, its composition is: cistanche, wolfberry, wild jujube, buckwheat, bran, first wash cistanche, wolfberry, wild jujube respectively, put 1 kilogram of cistanche into extraction tank, add 100 kilograms of clear water , be heated to 90 DEG C, continue 40 minutes, after naturally cooling, concentrate, filter to obtain 60 kilograms of Cistanche deserticola extract. Put 1 kg of wolfberry into the extraction tank, add 80 kg of clear water, heat to 80°C for 35 minutes, filter and concentrate after natural cooling to obtain 60 kg of wolfberry extract. Put 1 kilogram of wild jujube into an extraction tank, add 80 kilograms of clear water, heat to 80°C, continue for 40 minutes, filter and concentrate after natural cooling to obtain 60 kilograms of wild jujube extract.

[0018] Wash 40 kg of buckwheat and crush it into small granules with a particle size ranging from 0.05 to 0.2 cm, keep both buckwheat particles and flour, then mix wit...

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PUM

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Abstract

The invention provides a desert cistanche nutrition and health care vinegar. The vinegar integrates the effect of desert cistanche about reinforcing body fluid and improving the sexual function, the effect of medlar about tonifying liver and kidney, the effect of jujube about tonifying liver, nourishing vitality and strengthening muscles and bones and the effect of buckwheat about lowering fat and blood pressure. A scientific leaching method is adopted to respectively obtain a leach liquor by leaching the desert cistanche, the medlar and the jujube, and the leach liquor, together with the raw materials such as buckwheat, bran and the like, participates in the whole fermentation, so that the effective gradients of the raw materials are farthest retained and fully mixed together, and the produced edible vinegar is pure in taste and has a unique nutrition and health care effect.

Description

technical field [0001] The invention belongs to health drinks, in particular to cistanche nutritional health vinegar Background technique [0002] As one of the indispensable condiments in human daily life, vinegar has a history of at least three thousand years. Because vinegar not only has the function of seasoning, but also has the effects of curing diseases, health care and beauty. It is recorded in Li Shizhen's "Compendium of Materia Medica": "Vinegar can relieve pain and swelling, disperse water vapor, kill evil poison, and treat various medicines." Traditional Chinese medicine analysis of vinegar According to traditional Chinese medicine, vinegar is warm in nature, sour and bitter in taste, and has the effects of appetizing, nourishing the liver, dispelling stasis, stopping bleeding, relieving pain, detoxifying, and killing insects. Traditional vinegar is mainly brewed from grains. There are some nutritious and health-care vinegars on the market, some of which are br...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04A61K36/815A61P1/14A61P3/06A61P9/12
Inventor 谢宁
Owner 谢宁
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